Influence of Storage Condition and Time on Total Soluble Solids and Total Acidity of Noni Fruit Exudate

THARANI  S; ANITHA  CHANDRAN C; SUMA   DIVAKAR C

doi:10.21921/jas.v10i04.14382

THARANI S Research Scholar, Deptt. of Community Science, College of Agriculture, Vellayani, Kerala, India.
ANITHA CHANDRAN C Assistant Professor, Deptt. of Community Science, College of Agriculture, Vellayani, Kerala, India
SUMA DIVAKAR C Professor, Deptt. of Community Science, College of Agriculture, Vellayani, Kerala, India.

DOI: https://doi.org/10.21921/jas.v10i04.14382

Keywords: Noni fruit exudate, TSS, Total acidity, refrigeration, room temperature

Abstract

Noni (Morinda citrifolia) fruit contains high water content (90 per cent) and its dry matter mostly comprises of soluble solids, dietary fibres and proteins. Drip extraction method was used to make the noni fruit exudate which involves natural fermentation process. During storage, fermented noni fruit exudate has change in total soluble solids (TSS) (g) and total acidity (g/l), that helps to enhance the flavour and taste of the noni fruit exudate. In this study, the influence of storage condition (refrigeration and room temperature) and storing time (3 months) on total soluble solids and total acidity of noni fruit exudate was studied. TSS was high initially and reduced in the first month and saturated over the next following months of storage in both storage condition, whereas total acidity was found increasing at every month in both the storage conditions and shown significant difference in room temperature.